#maple ginger ale

[askwhatsforlunch]

Ginger and Basil

On its sixth day, the current heat wave (over 37°C every arvo!) shows no sign of relenting, so I’m drinking heaps of water (chilled and flavoured with everything from Cucumber, Lime and Mint to Citrus, or even Pink Hibiscus, Rose and Grapefruit!) and very little alcohol! A beer’s alright in the evening, but apart from the coldie, I haven’t drunk anything stronger. But when one’s on holiday and one wants to enjoy something a tad fancier, and refreshing this Ginger and Basil is a delicious teetotaler match. A more unusual marriage than Jack and Ginger; but nonetheless harmonious it is quite a delight indeed, on a hot Summer afternoon!

Ingredients (serves 1):

8 ice cubes

1 tablespoon Basil Syrup

Maple Ginger Ale or Ginger Beer chilled,  to top (if not homemade, preferably Canada Dry)

Place ice cubes in a highball glass. Pour Basil Syrup over the ice. Top with Ginger Ale. Give a gentle stir.

Enjoy Ginger and Basil immediately.

[askwhatsforlunch]

Maple Ginger Ale

Making your own ginger ale really is easy if you have fresh ginger at hand. And if you’re making it to celebrate Canadian Thanksgiving, make it Maple Ginger Ale: it is addictive!

Ingredients (fills a 1 1/4 quart pitcher):

1 large piece fresh ginger, peeled

3/4 cup light brown sugar

1 1/2 cup water

1/4 cup pure Canadian Maple Syrup

4 cups soda water

Slice ginger, and combine ginger slices, light brown sugar and water in a medium saucepan. Bring to a slow boil over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, and simmer, 8 to 10 minutes. Remove ginger syrup from heat, stir in Maple Syrup, and steep, at least half an hour.

Once completely cooled, strain ginger syrup into a pitcher, you should have about 1 cup. Gradually add soda water, carefully as it will foam, and give a gentle stir to combine.

Chill Maple Ginger Ale until serving.